Traveling diabetic #19

Hi,

Jan here.

Can Tho City – Mekong Delta

An organised tour, with nothing in our control, other than being ultra cautious.

Elephant ear fish, presented whole, on a rack, with all the pride of a prize catch. The flesh is peeled from the fish and wrapped in rice paper with greens and more noodles than anything else. Served with a chilli sauce, it didn’t taste like much. Ginger chicken bits, spring rolls and a plate of green beans and carrot. The dressing the worry.

Particularly after a morning of being shown through the other delicacies of the Mekong Delta. Coconut candy made from caramelised coconut juice, sugared ginger, rice popcorn, sticky rice cakes with honey and peanuts, jasmine tea with honey and kumquat, rice flower and sesame seed cake. Fortunately they were happy with small, polite samples.

A modest supper of green mango salad and pork spring rolls.

Blood sugars

High 7.3 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Low 5.6 mmol/L (Fasting target 4 – 6mmol/L)

Traveling diabetic #18

Hi,


Jan here.

HCM

Terry has figured out that Pho, without noodles, is on the menu as ‘Chen them’ and when ordered with ‘Tai’, it comes with small pieces of beef. The only problem being that they serve it in a ramekin type dish, which means that I’m not only perched on a tiny chair at a low table, but trying to eat soup from what feels like a thimble! Etiquette being that you do not lift the Pho dish from the table. It gets messy.

Our default salad of bamboo stalk with sea food has been removed from the menu. Shredded chicken with cabbage the next best option. Or rather it would be if they didn’t drown it in a dressing loaded with sugar. 

Back to cashew nuts.

Blood sugars

High 10.7 mmol/L

Low 4.5 mmol/L

Traveling diabetic #17

Hi,

Jan here.

HCM

Vietnamese Hot Pot, found on most menu’s as winter comes around. A unique Vietnamese cooking style transferred from China a thousand years ago or so. It’s basically, a pot of simmering hot broth in the middle of the table (over a burner) and prepped ingredient dishes on the side. The broth can be made from chicken, beef, pork bones or from sea food. We tried both the chicken and a prawn option, with banana flower and some kind of green stuff. 

Chopstick contortions to manage the chunks of chicken, which still had bits of bone in them. I slaughtered my couple of prawns in trying to remove the shell, before Terry took over for the last one. The broth spicy, and sweet. 

Not being able to eat the broth or the noodles, meant I didn’t do any sort of justice to the meal. 

Blood sugars 

High 6.8 mmol/L 

Low 4.5 mmol/L

Traveling diabetic #16

Hi,

Jan here.

Saigon 

Sugar. The seemingly key ingredient to cooking in the South of Vietnam. Braised, pepper pork. The no rice questioned by three waitrons to ensure something hadn’t been lost in translation, looking forlorn in its lay pot. Eating the ribs with chop-sticks the amazing part. As sticky-sweet as can be imagined.

Kiri cheese squares and roasted cashew nuts providing stability and an easy, non-sugar, eating option. 

Blood sugars

High 8.4 mmol/L

Low 4.7 mmol/L

Traveling diabetic #15

Hi,

Jan here.
Hoi-An

With the flooding, meal options are limited as most of the Town is without power and under water. The floodwaters stop outside the entrance of the hotel and there is about a 1lm stretch of road that is slightly elevated before dropping down to the floodwaters. The hospital, schools and civic buildings are along this stretch, with a block of the old town commercial buildings.

The hotel has done a great job of ensuring we get a good breakfast, we have found another coffee shop, Star Coffee Roastery near one of the ferry points, that while crowded and full of cigarette smoke, serves a good coffee. A Minimart had cashew nuts and we were grateful to find the Hoianian Wine Bar operating. 

Not a place we would normally go to with its loud music and expensive wine list. However, despite being soaked and a tad bedraggled, the welcome was warm, the seating was comfortable, the decor, with its huge bronze Buddha, fascinating. Good wine and the service, excellent. It was also interesting to see how they had used portraits of Hoi An characters on the walls of the wine bar, and how people engaged with these silent patrons. 

Blood sugars
High 6.3 mmol/L
Low 4.3 mmol/L

Traveling diabetic #13

Hi,

Jan here.

Hoi-An

Who would have thought that eating, or selecting something to eat, could be such a stressful activity?!

Ms Vy’s, with an extensive interactive menu on a tablet to emphasize the pictures and descriptions of each item. Morning glory, ginger with mung bean drink sounded fascinating, however, it’s loaded with sugar. Water the frustrating option.

Similarly, eliminating anything that had a sugar based sauce, and then dishes that were carb heavy, left a handful of dishes. The banana flower salad with duck breast and caramalised onion was delicious. Too much raw onion and ginger for me, and the sweetness in the dressing, a tad concerning. 

I didn’t eat the prawns on sugar cane that looked amazing, if a tad disappointing. Not sure the rat running across the floor helped!

Blood sugars
High 5.9 mmol/L
Low 4.4 mmol/L

Traveling diabetic #11

Hi,

Jan here.

Hoi-An

Tea. The search to widen my knowledge beyond the rooibos in my suitcase. There are seemingly a wide variety here, other than the traditional Twinnings infused teas. Jasmine, my current default option. Iced, without sugar, a possibility. Although I’m not sure why it’s twenty times the price of a beer.

In the market, loose teas in an endless variety of packages, the contents of which is anything they think you want it to be.

Ginger, lemongrass and lime, the Cocobox special. Actually with honey for the non-diabetic. 

Subtle herbal green tea at the wonderful Reaching Out Tea House. Presentation its own art form, delicate cups probably not suited to the clumsy, and I did have to do the ‘how much to pour in the strainer versus the space left in the cup balance’. Silence under whispering fans.

Blood sugars

High 8.7 mmol/L

Low 4.4 mmol/L